The specialty malts in Sierra Nevada Porter yield roasted notes of black coffee and cocoa, accents you can detect in these rich chocolate pots de crème.
To make these beautiful pots decrème, preheat oven to 325°F.
In a small, heavy saucepan, combine Sierra Nevada Porter and sugar over medium heat. Reduce mixture to 3 ounces (about 5 minutes). Remove from heat and allow to cool.
Bring the whipping cream and milk to a simmer in a heavy saucepan over medium heat. Remove from heat, add chocolate, and whisk until smooth.
Beat egg yolks into the cooled porter-sugar syrup, then slowly whisk in the hot chocolate mixture. Strain the combined ingredients into another bowl through a fine mesh strainer. Allow the strained mixture to cool for about 10 minutes, skimming any foam that remains.
Pour the mixture into six 3/4-cup ramekins (or any small dish). Cover each ramekin with foil and place into a large baking pan. Add hot water to the baking pan until it reaches about the middle of the ramekins.
Bake until the pots de crème are set, about 1 hour. Remove ramekins from the water, remove the foil, and chill for at least 3 hours.
Prepare this rich, slightly spiced and lavishly fruity coffeecake the night before, then pop it in the oven for a special breakfast or leisurely brunch the next morning. Mounds of sweet streusel topping and thick, fragrant apricot glaze take the flavor to the next level.
I often have a debate with my foodie friends down here in the South not about which BBQ joint makes the best pulled pork, but which one makes the best collard greens. Opinions and styles very widely. Some like theirs with a heavy dose of peppery heat. Others prefer lots of vinegar. Then there are those who prefer collards studded with meaty chunks of ham or bacon. A fourth camp would rather have the earthy flavors of the greens shine. This recipe is the perfect marriage of them all. Why? Because the stout blends the heat, vinegar, and bacon in a hearty earthiness.
Beer is a great ingredient for chili. The malty flavors complement the heat from the peppers and savoriness of the meat. For this recipe, Drew Long used Lagunitas Cappuccino Stout, which also adds hints of coffee flavor to the chili.
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